Dippin' Ghosts

Serves: 5
Total Calories: 39


1 Rhodes White Texas Rolls or 2 Rhodes Dinner Rolls, thawed but still cold
1 egg, beaten


Press 1 Texas roll or 2 dinner rolls combined into a tear drop shape. On rounded end, cut down sides 1 1/2-inches to form arms. Pull arms out and tuck pointed ends under. Place on a sprayed baking sheet. Pull bottom of ghost to one side. Indent eyes and mouth with a clean pencil eraser. Brush with egg. Let rise 30 minutes. Just before baking, exaggerate eyes and mouth with pencil eraser. Bake at 350°F 20 minutes, reinforcing eyes and mouth once after 5 minutes of baking. Serve with your favorite soup or chili.

Nutritional Facts:

Serves: 5
Total Calories: 39
Calories from Fat: 11

This Dippin' Ghosts recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.

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